Japanese Pickled Daikon and Carrot Salad

Total Time
Prep 35 mins
Cook 0 mins

Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)


  1. Peel and finely shred carrot and daikon.
  2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
  3. Gently squeeze out as much water as possible from vegetables.
  4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
  5. add vegetables and refrigerate for 8 hours.
  6. Salad will keep for up to 1 week in sealed container in refrigerator.
Most Helpful

Oh I cannot begin to thank you for this salad! This reminds me of my mother's recipe. I think she had some miso in there too, but this is by far the closest, most tasty daikon salad I had found. I added some brown sugar as well. I think next time I will be adding some cucumber as well. Thank you very much for this!

MooseCall June 02, 2002

This is exactly what I was looking for, something quick and easy to accompany the main dish. The taste is very subtle, not too sour nor too sweet. In order to make it more interesting, I peel the carrot and then cut 3 V shape lengthwise before cross-cut to make easy flower shape pieces. I also double the receipe the third time I made this dish since it went so fast. It store well in the fridge. Thanks for sharing your receipe.

Peter Pan August 12, 2002

This tastes just like what you would get at a restaurant. Fabulous!

Sascha December 18, 2006